几种天然抗氧化剂对牡丹籽油氧化稳定性的影响  

Effects of nature antioxidants on the stability of Paeonia seed oil

作　　者：李静[1] 姚茂君[1] 李俊[1] 赵勇彪[1] 赵俊海[1] 

机构地区：[1]吉首大学化学化工学院,湖南吉首416000

出　　处：《食品与发酵工业》2013年第8期133-137,共5页Food and Fermentation Industries

基　　金：国家发改委国家生物医药高技术产业化项目(发改委高技[2007]2490号)资助

摘　　要：以超临界CO2萃取的牡丹籽油为研究对象,采用schaal烘箱法,以过氧化值(POV)和硫代巴比妥酸值(TBA)为评价指标,考察茶多酚(TP)、二氢杨梅素(DMY)、迷迭香、V E4种天然抗氧化剂及2种增效剂(抗坏血酸V C和柠檬酸CA)对牡丹籽油氧化稳定性的影响。结果表明:在牡丹籽油体系中,0.02%茶多酚(TP)、0.02%二氢杨梅素(DMY)抗氧化效果较为理想;柠檬酸(CA)和抗坏血酸(V C)是TP及TP+DMY复合抗氧化剂的良好增效剂,协同抗氧化作用显著,且V C的效果优于CA;添加0.01%TP+0.01%DMY+0.01%V C复合抗氧化剂能显著减缓牡丹籽油的氧化速度,可使牡丹籽油在20℃时的预期储存时间由1.4个月延至12个月。The effects of tea polyphones （TP） , dihydromyrieetin （DMY）, rosemary, Vitamin E （VE） and two synergists （ascorbic acid and citric acid） on the oxidative stability of the Paeonia seed oil extracted by supercritical CO2 were studied by Schaal experiment. Using peroxide value （POV） and thathiobarbituric acid （TBA） as the evalua- tion index, the results showed that 0.02% TP and 0.02% DMY exhibited greater anti-oxidative effect than others, and TP with ascorbic acid （Vc） or critic acid （CA） had great synergistic effect, and the effect of Vc is superior to that of CA. 0.01% TP with 0.01% DMY and 0.01% Vc had remarkable anti-oxidative effect on the oil. The shelf time of the oil could be prolonged from 1.4 months to 12 months in 20℃ by the anti-oxidant complex.

关 键 词：牡丹籽油 抗氧化剂 增效剂 过氧化值 TBA值 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]